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Week of 5/4/26

Hot Honey-Glazed Chicken Thighs
with roasted green beans / dinner rolls

Active: 15 Total: 45
Original GF Paleo Vegetarian
Hot Honey-Glazed Chicken Thighs

Hot honey makes a delicious glaze for juicy chicken thighs in this easy sheet pan meal. A couple of simple sides round it out nicely with minimal effort.

Tags
Make Ahead, Air-Fryer Friendly
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
22

Ingredients

Metric
Servings:
4
Hot Honey:
  • Honey - 1/4 cup
  • Red pepper flakes - 1 tsp , use more or less depending on your spice preference
  • Vinegar, apple cider - 1 tsp
  • Hot sauce - 1/4 tsp , use more or less depending on your spice preference
Hot Honey-Glazed Chicken Thighs:
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
  • Salt - 1 tsp
  • Garlic powder - 3/4 tsp
  • Paprika, smoked - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Foil - for roasting
  • Butter - 4 Tbsp (plus more for serving)
  • Dinner rolls, any type - 4 , for serving
Roasted Green Beans:
  • Green beans, fresh - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp

Prep

  1. Green beans - (If prepping right before cooking, get oven heating first.) Prep as directed. (Can be done up to 5 days ahead)

  2. Make hot honey - In a heat proof bowl, combine honey, red pepper flakes, vinegar, and hot sauce. Warm mixture briefly in the microwave, 10 to 15 seconds, then whisk everything together to combine. (Can be done up to 5 days ahead)

  3. Season chicken - Trim excess fat from chicken if needed. Combine salt, garlic powder, paprika, and pepper, then rub spice mixture over all sides of the chicken. Tenderize chicken with a fork. (Can be done 1 day ahead)

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Make

  1. Heat oven to 425F / 218C degrees and situate a rack in the upper third of the oven. Cover a large baking sheet with foil and brush with some cooking oil (use two baking sheets if the chicken and green beans won’t fit comfortably on one).

  2. Arrange chicken in an even layer over half of the baking sheet.

  3. Place the baking sheet on the upper oven rack. Roast until chicken is browned and nearly cooked through, 15 to 18 minutes.

  4. While chicken is roasting, melt butter in the microwave, 15 to 30 seconds. Whisk the melted butter into the hot honey until combined.

  5. Remove tray from the oven and spoon half of the honey butter mixture over the chicken (be careful not to let the spoon contact the partially cooked chicken). Toss green beans with cooking oil and some salt. Spread green beans over the second half of the baking sheet.

  6. Return tray to the oven and continue to roast until chicken is cooked through (165F/74C) and beans are tender, 10 to 15 minutes more

  7. Remove tray from the oven and spoon the remaining honey butter over the chicken (use a clean spoon if needed). Toss beans with lemon juice and season to taste with some more salt if needed.

  8. Warm rolls according to package directions.

  9. Serve chicken thighs with green beans and rolls on the side, along with some extra butter for the rolls. Enjoy!

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